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Smoked Salmon and Egg Salad Tea Sandwiches

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“From Everyday with Rachael Ray”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Place eggs in a small saucepan with a tight-fitting lid; add cold water to cover by 1 inch.
  2. Bring to a boil on med-high, then turn off the heat, cover pan with lid; let stand 10 minutes.
  3. Remove eggs and place them in a bowl of ice water.
  4. When cool, peel the eggs and finely chop in a bowl.
  5. To the bowl, add salmon, chives, mayo, and sour cream; mix well and season to taste w/ salt and pepper.
  6. Spread 1/3 of the egg salad on each of 3 slices of bread; cover with remaining bread slices.
  7. Trim crusts and cut each sandwich into 4 triangles.

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